TIN  No.  18. 


WILLIAM  /f.  SETCHELL.  V 

UM.  OF  CALIFORNIA, 

-,,,-  (Dairy  No.  11.) 

FY    ...    CAUf. 

Ment  of  agriculture. 


0  =§    U.  S.  DE 

1  I  BUREAU   OF  ANIMAL   INDUSTRY. 


0 


IE  DAIRY  INDUSTRY 


IN  MISSOURI  AND  KANSAS. 


LEVI   CHUBBUC.K, 
Special  Expert  Ageiit,  Dairy  Division. 


vjo>' 


Under  t lie  direction  of 

Dr.    D.    E.    SALMON, 

Chief  of  the   Bureau   of  .A-niuaa!    Iniliiwtry 


ifornia 

Dnal 

ity 


WASHINGTON : 

GOVERNMENT    PRINTING    OFFICE. 
LSD  7. 


Digitized  by  the  Internet  Archive 

in  2007  with  funding  from 

Microsoft  Corporation 


http://www.archive.org/details/dairyindustryinmOOchubiala 


Bulletin  No.  18. 


(Dairy  No.  11.) 

U.  S.  DEPARTMENT  OF  AGRICULTURE. 

BUREAU   OF   ANIMAL   INDUSTRY. 


THE  DAIRY  INDUSTRY 


IN  MISSOURI  AND  KANSAS. 


LEVI    CHUBBUCK, 
Special  Expert  Agent,  Dairy  Division. 


Under  the  direction  of 

Dr.    D.    E.    SALMON, 

Chief  of  tlie  Bureau  of  -A-riiinal   Industry. 


WASHINGTON" : 

GOVERNMENT    PRINTING    OFFICI 

13  0  7. 


LETTER  OF  TRANSMITTAL. 


U.  S.  Department  of  Agriculture, 

Bureau  of  Animal  Industry, 

Washington,  D.  C,  May  25,  1897. 
SlR:  I  havo  the  honor  to  transmit  herewith,  for  publication  as  a  bulletin  of  this 
Bureau,  the  manuscript  of  a  report  prepared  under  the  direction  of  Maj.  Henry  E. 
Alvord,  Chief  of  the  Dairy  Division,  by  Mr.  Levi  Chubbuck,  special  agent  of  that 
division,  on  the  development  and  present  condition  of  tho  dairy  industry  in  the 
States  of  Missouri  and  Kansas. 

Mr.  Chubbuck  was  for  a  time  secretary  of  the  Missouri  State  Board  of  Agriculture, 
and  has  been  secretary  of  tho  Missouri  State  Dairymen's  Association  since  its  organi- 
zation. 

Very  respectfully,  D.  E.  Salmon, 

Chief  of  Bureau  of  Animal  Industry. 
Hon.  James  Wilson, 

Secretary  of  Agriculture. 


CONTENTS. 


Pago. 

Introduction 3 

Present  state  of  the  dairy  industry  in  Missouri  and  Kansas 1 

Obstacles I 

Advantages 0 

Topography 7 

Missouri 7 

Kansas 7 

Methods  of  feeding 8 

Pasture 8 

Pasturing  harvested  cornfields 9 

Feeding  corn  fodder 9 

Feeding  wheat  straw , 10 

Water  supply 11 

Classification  of  dairies 12 

Farm  dairies 12 

Creameries 13 

Cheese  factories 16 

Milk  supply 10 

Dairy  specialties 17 

Inspection 18 

Dairy  substitutes 18 

Dairy  organizat ions 19 

Appendix 20 

Creameries  in  Missouri — 1896 20 

Cheese  factories  in  Missouri 21 

Dairy  companies  in  Missouri 22 

Leading  farm  butter  dairies  in  Missouri 22 

Creameries  in  Kansas — 1896 22 

Cheese  factories  in  Kansas 23 


THE  DAIRY  INDUSTRY  IN  MISSOURI  AND  KANSAS. 


INTRODUCTION. 

Not  many  years  ago  it  was  assumed  that  New  Eugland  and  New 
York,  with  perhaps  a  part  of  Ohio  added,  would  be  able  to  supply  the 
American  demand  for  dairy  products.  It  was  thought  that  dairying 
would  be  mainly  confined  to  the  territory  indicated,  notwithstanding 
the  growth  of  other  sections,  because  the  conditions  in  the  West  and 
Sou tli,  generally,  were  deemed  so  unsuited  to  this  industry  as  to  prevent 
its  extension  in  those  directions. 

The  development  of  the  commercial  and  manufacturing  interests  of 
the  East  made  it  soon  apparent,  however,  that  the  farmers  of  that 
region  could  not  supply  the  demands  of  its  teeming  population  for  food 
products.  Meanwhile  emigrants  from  the  Eastern  States  pushed  west- 
ward, located  in  the  wooded  lands  of  Ohio  and  Indiana  and  on  the 
prairies  of  Illinois,  and  then  crossed  the  Mississippi  to  occupy  the  fer- 
tile lands  of  the  great  agricultural  basin  which  includes  the  States  of 
Missouri  and  Kansas. 

Cows  came  with  the  settlers  and  found  the  natural  pasturage  and 
other  conditions  very  favorable  to  stock  raising  and  milk  production. 
Dairy  cattle  rapidly  increased,  and  the  farmers  soon  had  before  them 
the  problem  of  how  to  utilize  their  surplus  milk.  Eastern  demand  for 
butter  and  cheese  was  found  to  increase  about  as  fast,  and  the  recog- 
nized (t dairy  belt"  was  gradually  extended  to  include  Ohio,  Indiana, 
Illinois,  Michigan,  Wisconsin,  and  Iowa.  It  was  still  maintained  that 
south  and  west  of  these  States  dairying  could  not  be  successfully  pur- 
sued.   These  views  were  also  destined  soon  to  be  proved  erroneous. 

It  is  now  safe  to  assert  that  a  territory  of  nearly  100,000,000  acres 
within  the  limits  of  Kansas  and  Missouri  offers  as  great  possibilities 
for  dairying  as  any  equal  area  on  the  globe.  Such  possibilities  can 
only  become  realities  through  the  abandonment  of  many  ideas  as  to 
what  were  once  regarded  essentials  in  dairying,  as,  for  example,  that 
ttowing  spring  water  and  a  reliable  .supply  of  ice  must  bo  had  on  every 
dairy  farm;  that  dairying  can  bo  made  profitable  only  with  permanent 
pastures  and  cultivated  grasses,  and  that  the  dairyman  must  be  near 
the  consuming  market.  It  is  now  conceded  that  well  and  cistern  water 
raised  to  the  surface  by  windmill  pumps  is  a  satisfactory  solution  of 
the  water  problem;  that  the  community  factory  system,  with  power 

3 


separator  or  the  hand  separator  on  the  farm,  for  butter  making,  obvi- 
ates the  necessity  for  a  farm  ice  supply;  that  far  more  cow  food  can  bo 
grown  on  an  acre  in  corn,  sorghum,  millet,  clover,  and  cowpeas  than 
can  be  produced  in  pasture  grass,  allowing  the  cow  to  feed  herself,  thus 
making  winter  dairying  more  profitable  than  summer;  and  that  the 
modern  fast-freight  refrigerator-car  system  of  transportation  for  per- 
ishable products  practically  puts  the  dairymen  of  the  West  as  close  to 
the  market  as  are  those  of  the  East.  Hence,  it  should  begin  to  dawn 
on  the  world  that  in  Missouri  and  in  her  sister  State  on  the  west 
(Kansas)  can  be  produced  a  large  part  of  its  supply  of  butter  and 
cheese,  of  a  quality  unsurpassed  and  at  a  cost  which  will  defy  com- 
petition. 

Regarding  the  suitableness  of  this  region  for  producing  dairy  goods 
of  high  grade,  it  is  only  necessary  to  state  that  Missouri  butter  shown 
at  the  Columbian  Exposition  of  1893  scored  within  one  point  of  per- 
fection, and  that  Kansas  butter  was  one  of  the  first  prize  winners.  As 
to  possibilities  of  production,  if  one-tenth  of  the  total  area  of  Mis- 
souri and  Kansas  should  be  devoted  to  dairying,  with  4  acres  to  a 
cow,  and  the  cows  yield  an  average  of  200  pounds  of  butter  a  year,  there 
would  be  produced  annually  over  500,000,000  pounds  of  butter,  which, 
at  10  cents  a  pound,  would  make  $50,000,000,  to  say  nothing  of  the 
returns  from  the  skimmed  milk  fed  to  calves,  pigs,  and  poultry. 

This,  too,  would  mean  an  enormous  increase  in  the  value  of  farm 
property,  because  of  better  improvements,  more  careful  saving  of 
manure,  and  better  system  of  farming,  all  of  which  almost  invariably 
accompany  the  development  of  dairying. 

Much  more  might  be  said  as  to  the  good  effect  of  a  development  of 
the  dairy  industry;  how  it  would  result  in  decreasing  the  size  of  farms 
and  consequently  increasing  the  number,  each  with  a  set  of  farm  build- 
ings to  be  added  to  the  total  wealth  of  the  community,  shortening 
distances  between  neighbors,  increasing  school,  church,  and  social 
facilities,  building  up  towns  as  consuming  centers,  and  many  other 
advantages. 

PRESENT  STATE  OF  THE  DAIRY  INDUSTRY  IN  MISSOURI  AND  KANSAS. 

OBSTACLES. 

In  recent  years  Missouri  has  not  shown  that  growth  in  dairying  that 
was  expected.  There  are  a  number  of  reasons  for  this.  One  of  the 
most  potent  is  that  the  population  of  the  State  originated,  to  a  consid- 
erable extent,  in  Kentucky,  Tennessee,  and  the  South  Atlantic  States, 
where,  under  former  farming  systems,  the  milking  of  cows  and  the 
making  of  butter  were  not  regarded  as  a  man's  work  and  were  con- 
sidered of  too  small  consequence  to  engage  attention  as  a  source  of 
farm  revenue.  The  average  Missouri  farmer  clings  pretty  closely  to 
the  ways  of  his  ancestors. 

However,  the  low  prices  for  horses  and  cattle  that  have  prevailed 


during  recent  years,  decreasing  returns  from  corn  and  grass  lands  and 
causing  sheriffs  sales,  nave  been  a  convincing  argument  to  many. 
Farmers  see  that  dairying  may  keep  one  closely  at  home  and  prevent 
active  participation  in  all  the  political  meetings  and  campaigns,  attend- 
ance at  all  public  vendues,  and  going  to  towji  two  or  three  times  a 
week  and  for  all  day  on  Saturday.  But  when  it  brings  in  during  the 
year  more  money  than  has  been  spent,  and  the  farm  in  the  meantime 
has  been  growing  more  productive  because  of  the  manure  made  and 
returned  to  the  land,  it  is  evidently  not  such  a  bad  business  after  all. 

This  is  being  proven,  too,  by  the  success  attained  by  a  goodly  num- 
ber of  farmers  who  have  come  from  the  Northeastern  States  and  brought 
with  them  the  idea  that  if  they  looked  after  the  dimes  the  butter  brought, 
the  dollars  would  show  up  in  the  bank  account.  Then  there  are  com- 
munities of  German  farmers  always  successful  when  they  engage  in 
dairying,  thus  proving  conclusively  that  with  proper  care  and  skill 
dairying  can  be  made  profitable  in  Missouri. 

Another  serious  hindrance  to  the  development  of  the  dairy  industry 
in  Missouri  is  the  work  done  in  recent  years  by  firms  of  butter  and 
cheese  factory  builders.  The  bad  effects  of  this  will  continue  to  be  felt 
for  years  to  come.  A  decade  or  more  ago  conditions  were  ripe  for  a 
rapid  development  of  the  dairy  industry  in  that  State.  The  creamery 
"promoters"  took  advantage  of  the  opportunity.  The  factory  idea  was 
new,  and  the  people,  being  for  the  most  part  ignorant  regarding  dairy- 
ing and  the  requisites  for  success  and  profitable  returns,  were  easily 
induced,  in  scores  of  instances,  to  subscribe  for  stock  in  plants  costing 
from  $5,000  to  $S,000,  which  could  have  been  easily  duplicated  for 
§2.000  to  $3,000.  These  plants,  too,  were  in  almost  all  eases  of  capac- 
ity much  beyond  the  requirements  of  the  communities  in  which  they 
were  located,  and  in  many  instances  were  placed  where  there  was  an 
almost  entire  lack  of  interest  in  the  enterprise  among  the  farmers.  As 
a  consequence,  they  could  not  be  successful.  As  soon  as  the  people  of 
the  communities  found  that  they  had  been  deceived  or  misled,  which 
was  usually  before  the  creamery  was  ready  tor  operation,  they  natu- 
rally regarded  the  business  itself  a  failure  and  a  fraud.  This  feeling 
spreading  to  the  farmers,  but  few  of  them  became  patrons,  and  theso 
in  a  half-hearted  way.  The  cattle  at  hand  were  from  stock  long  bred 
almost  exclusively  for  beef,  and,  with  inexperience  in  handling  even 
selected  animals  as  milch  cows,  it  was  impossible  to  realize  the  yearly 
returns  which  had  been  unscrupulously  promised.  Deuce  there  was 
disappointment  and  discouragement  at  all  points.  The  double  lead  of 
excessive  investment  and  inexperience  soon  broke  down  the  enterprise. 

As  a  result,  dead  creamery  plants  were  to  be  found  in  almost  every 
county  of  the  State,  causing  great  depression  to  the  dairy  industry  as 
a  whole.  To  these  unprincipled  '•creamery  sharks"  is  mainly  due  a 
direct  loss  to  people  in  the  State,  largely  farmers,  of  at  least  half  a  mil- 
lion dollars.    The  agriculture  of  the  State  at  large  suffered  a  loss  very 


much  greater  iu  the  serious  check  given  to  the  extension  of  dairying 
by  the  unsuccessful  butter  and  cheese  factories. 

Another  cause  for  these  failures  was  that  most  of  the  early  Missouri 
creameries  were  built  upon  the  wrong  plan.  The  dairy  centrifuge  had 
not  been  perfected  or  generally  introduced,  and  the  early  factory  was 
arranged  on  the  cream-gathering  plan,  which,  unless  combined  with 
the  farm  separator,  is  dependent  upon  conditions  which  are  unattain- 
able in  the  greater  part  of  the  State.  Attempted  changes  to  the  sepa- 
rator system  were  expensive  and  disastrous.  Still  further,  imitation 
butter  appeared  during  the  same  period,  and  enormous  quantities  came 
into  the  markets  of  the  State  in  disguised  competition  with  butter 
causing  great  reduction  in  the  selling  price  of  the  genuine  article. 

Notwithstanding  the  discouragements  which  have  thus  attended  the 
development  of  the  dairy  industry  in  Missouri,  the  present  outlook 
(1890)  is  much  more  encouraging,  and  this  in  spite  of  the  very  low 
prices  prevailing  for  dairy  products. 

The  same  conditions  did  not  apply  to  hinder  the  development  of 
dairying  in  Kansas.  That  State  was  settled  at  a  later  time,-  its  farmers 
at  first  naturally  followed  grazing  and  grain  growing.  These  con- 
tinued to  be  the  leading  agricultural  interests  until  a  recent  period, 
when  dairying,  under  the  creamery  system,  was  successfully  introduced 
and  has  been  rapidly  extended. 


ADVANTAGES. 


As  already  stated,  Missouri  and  Kansas  possess  unsurpassed  natural 
advantages  for  dairying.  Their  geographical  position  is  unexcelled,  for 
they  escape  the  rigors  of  the  northern  winter  and  the  ill  effects  of  the 
intense  heat  of  the  States  farther  south.  In  the  extreme  northern 
portions  of  these  two  States  continuous  stabling  of  cows  is  required 
for  but  little  more  than  four  months  in  the  year,  and  during  this  period 
there  are  not  more  than  a  dozen  days  so  severe  that  the  cows  can  not 
with  perfect  safety  be  turned  out  of  doors  for  exercise  and  fresh  air. 
From  the  northern  border,  through  300  miles  of  latitude  to  the  southern 
line  of  Missouri,  there  is  a  constant  shortening  of  the  cold  season,  and 
in  the  southern  portion  cows  can  graze  during  a  large  part  of  the 
winter. 

While  such  is  the  case,  it  must  not  be  understood  that  shelter  and 
winter  feeding  can  be  dispensed  with.  Too  many  of  our  farmers  have 
made  that  mistake  to  a  greater  or  less  degree.  But  the  practical  and 
intelligent  dairyman  sees  that  such  a  climate  imposes  much  less  expense 
on  the  business  for  stabling  and  maintenance  than  is  required  by  one 
of  longer  continued  cold.  Winter  dairying  can  be  carried  on  success- 
fully. All  the  necessary  conditions  exist,  including  the  easy  and  cheap 
production  of  an  abundant  supply  of  ensilage.  Indian  corn  seems  to 
be  the  cheapest  and  best  general-purpose  food  for  dairy  cattle,  whether 
harvested  as  ensilage  or  in  dry  form,  and  nowhere  in  the  world  can  it 


be  grown  to  greater  advantage  than  in  Missouri  and  Kansas.  In  no 
other  region  can  there  be  grown  a  greater  variety  of  supplemental 
crops— red  clover,  cowpeas,  sorghum,  millet,  and  others— and  these 
constitute  the  basis  of  excellent  and  cheap  rations  for  dairy  cows. 
Within  these  and  adjacent  States  are  grown  flax  and  cotton,  the  seed 
of  which  is  worked  up  in  the  extensive  mills  of  St.  Louis  and  Kansas 
City,  thus  giving  the  farmers  the  advantage  of  the  oil  meals  for  stock 
food  at  the  lowest  possible  prices. 

Another  advantage  given  by  the  geographical  position  of  Missouri 
and  Kansas  is  that  markets  for  dairy  goods  are  to  bo  found  in  almost 
all  directions,  with  large  distributing  and  consuming  centers  within 
their  borders.  As  a  matter  of  fact,  the  home  market  has  never  yet 
been  fully  supplied  with  butter  and  cheese  of  local  production.  The 
city  of  St.  Louis  alone  consumes  annually  hundreds  of  tons  of  butter 
and  cheese  shipped  in  from  other  States. 

TOPOGRAPHY. 

The  topography  of  this  region  may  be  briefly  described. 

MISSOURI. 

If  a  line  be  drawn  from  the  northeast  corner  of  the  State  to  the 
southwest  corner,  nearly  all  of  the  prairie  country  will  be  found  north 
and  west  of  this  line.  This  section  is  divided  into  several  drainage 
areas  served  by  numerous  streams  and  their  branches,  all  making  their 
way  to  the  Missouri  Ei.ver,  which  flows  through  the  center  of  the  State. 
On  the  lowlands  along  these  streams  the  early  settlers  found  abundant 
timber,  and  a  dense  growth  of  prairie  grasses  upon  the  uplands.  The 
general  surface  is  rolling,  with  an  exceedingly  small  proportion  of 
waste  land.  This  is  a  region  of  unsurpassed  agricultural  resources, 
having  an  easily  worked,  fertile  soil,  with  timber  enough  for  home  use, 
and  being  well  watered  and  well  supplied  with  railroads.  Southeast 
of  the  line  before  mentioned,  particularly  south  of  the  Missouri  River, 
is  the  Ozark  Mountain  region.  This  is  an  extensive  plateau,  traversed 
by  the  St.  Louis  and  San  Francisco  Railroad  along  its  highest  eleva- 
tion from  St.  Louis  to  the  southwest  corner  of  the  State.  There  is  a 
much  larger  proportion  of  waste  land  in  this  part  of  the  State,  but 
much  of  that  which  is  regarded  as  of  little  value  for  cropping  affords 
good  pasturage  and  will  in  time  be  the  home  of  vast  numbers  of  cows. 
Land  is  cheap,  and  with  the  mild  climate  this  should  be  an  ideal  place 
in  which  to  raise  calves  for  dairy  cows,  a  business  which  can  be  made 
very  profitable. 

KANSAS. 

Kansas  is  much  less  diversified.  The  extreme  eastern  part  of  the 
State  is  generally  rolling  prairie,  like  western  Missouri,  with  some 
timber  along  the  streams.  To  the  westward  the  timber  decreases  and 
disappears,  and  the  grasses  change  to  the  varieties  adapted  to  the 


8 

arid  and  semi-arid  plains.  The  map  at  page  14  shows  the  creameries 
of  Kansas  to  be  mainly  found  at  present  in  the  eastern  and  eastern- 
central  parts  of  the  State,  but  they  are  being  rapidly  established  far- 
ther westward.  A  few  years  ago  the  thought  that  dairying  could  be 
made  profitable  in  this  region  would  have  been  generally  regarded  as 
absurd.  At  the  present  rate  of  development  it  will  not  be  many  years 
before  Kansas  will  appear  almost  as  thickly  dotted  with  creameries  as 
Iowa  is  to-day. 

METHODS  OF  FEEDING. 

The  general  practice  of  dairy  farmers  in  both  Missouri  and  Kansas 
is  to  pasture  their  cows  during  the  summer.    The  soiling  system  is 
practiced  to  a  very  limited  extent,  although  there  is  a  growing  ten- 
dency in  that  direction.    At  present  the  practice  is  to  grow  a  field  of 
fodder  corn  or  sorghum  to  be  cut  green  and  fed  to  the  cows  when 
pastures  begin  to  get  short  from  drought.     The  feeding  of  grain  to  the 
cows  while  on  pasture,  though  as  yet  but  little  practiced,  is  growing 
m  favor.    Wheat  bran  can  usually  be  bought  for  $10  and  ship  stuff 
(middlings)  at  about  $12  a  ton.    Oil-cake  (linseed)  meal  costs  from  $90 
to  $25  a  ton.    The  use  of  a  little  of  these  foods  at  night  and  mornin«- 
is  found  by  the  dairymen  to  help  out  the  pastures,  keep  up  the  milk 
flow,  and  maintain  the  cows  in  good  condition.    With  many  it  takes 
about  four  acres  of  land  to  winter  and  summer  each  cow.    Others  are 
feeding  so  that  they  can  make  one-half  that  area  of  land  do  the  work 
while  a  few  have  learned  that  by  means  of  the  soiling  system  for 
summer  and  the  silo  for  winter  feeding,  properly  supplemented  with 
grain,  they  can  make  one  acre  furnish  as  much  cow  food  as  was 
formerly  done  by  four. 

PASTURE. 

Blue  grass  (Poa pratensis)  is  the  favorite  pasture  grass,  its  chief  merit 
being  in  its  characteristic  early  and  late  growth,  thus  prolongino-  the 
pasture  season.  In  fact,  with  sufficient  land  in  blue  grass,  one  can 
have  pasturage  the  greater  part  of  the  year.  In  this  climate,  after  the 
seed  stalk  is  thrown  up,  which  is  early  in  the  spring,  there  follows  a 
dense  growth  of  long,  flexible  blades,  which  on  the  approach  of  winter 
lie  recumbent  and  continue  green  underneath,  so  that  stock  graze  upon 
it  whenever  it  is  not  covered  too  deep  with  ice  and  snow.  In  midsum- 
mer, when  rains  are  infrequent,  blue  grass  does  but  JitUa  good,  partic- 
ularly if  it  has  been  grazed  closely  in  the  spring.  To  the  man  who 
became  possessed  of  large  tracts  of  land  when  values  were  low,  or  who 
inherited  an  estate  of  broad  acres,  blue  grass  is  the  acme  as  a  pasture 
grass.  It  enables  such  a  person  to  keep  a  large  amount  of  stock  with 
small  expenditure  of  labor.  It  is  an  unsurpassed  stock  food,  rapidly 
producing  flesh  of  excellent  quality.  As  a  dairy  pasture  nothing  is 
better,  giving  to  butter  at  all  times  of  the  year  the  rich  June  color 
which  is  so  highly  prized.    But  in  these  later  days,  when  dairying 


as  well  as  all  other  lines  of  farming  must  be  placed  on  a  business  basis, 
and  interest  on  one's  investment,  which  in  most  cases  includes  land 
ranging  in  value  from  $50  to  $100  an  acre,  must  be  included  in  the 
expense  account,  the  matter  of  two  or  three  extra  acres  to  a  cow  is 
important.  It  is  found  that  to  conform  to  the  present  low  prices  and 
small  margins,  blue  grass  comes  far  from  meeting  the  requirements.  If 
it  would  grow  as  one  of  a  mixture  of  grasses  it  would  be  valuable  in 
permanent  pastures,  utilizing  land  that  can  not  well  be  cultivated;  but 
it  will  submit  to  no  joint  occupancy  of  the  land  with  other  grasses.  It 
will  not  stand  close  grazing,  and,  as  before  remarked,  it  makes  little  or 
no  growth  during  midsummer,  hence  the  dairy  farmers  of  Missouri  are 
depending  less  and  less  on  blue  grass  for  pasture.  At  present  fully 
half  of  the  pasturage  is  blue  grass,  but  this  is  being  fast  replaced  with 
timothy,  orchard,  and  other  grasses  and  clovers. 

PASTURING  HARVESTED   CORNFIELDS. 

The  pasture  season  usually  covers  about  seven  months,  extending 
from  the  middle  of  April  to  the  middle  of  November.  During  the  early 
part  of  winter  a  common  practice  is  to  turn  the  cows  and  other  stock 
into  the  cornfields  from  which  the  grain  has  been  gathered,  the  stalks 
having  been  left  standing.  Much  of  the  fodder  is  eaten,  together  with 
such  weeds  and  grass  as  may  have  been  allowed  to  grow,  and  corn  ears 
overlooked  in  the  harvesting.  If  these  stalk  fields  are  thus  utilized 
before  there  have  been  severe  frosts  and  continued  rains,  the  stock  will 
gain  something  from  them;  otherwise,  about  all  they  get  of  value  is 
the  grain.  More  trouble  and  loss  of  neat  stock  is  suffered  from  this 
practice  than  from  almost  all  other  causes.  It  is  a  practice  of  the  gen- 
eral farmers  rather  than  of  the  dairymen,  for  the  latter  have  found 
that  while  stalk  fields  can  be  bought  for  25  to  50  cents  an  acre,  they 
do  not  supply  rn'ofitable  food  when  treated  in  this  way. 

FEEDING   CORN  FODDER. 

If  they  raise  corn  themselves,  it  pays  to  cut  the  stalks  before  they 
are  weather  beaten,  and  put  them  into  shocks  12  by  12  or  10  by  10 
hills  square.  The  general  practice  according  to  this  plan  is  to  husk 
out  the  corn  and  shock  or  haul  to  the  barn  and  stack  the  fodder,  feed- 
ing it  uncut  in  the  yard.  Yet  this  affords  very  little  gain  over  field 
feeding.  Many  are,  however,  buying  fodder  cutters  or  shredders,  with 
which  to  cut  or  crush  the  fodder,  and  this  is  a  most  economical  and 
commendable  advance.  Others  do  not  husk  the  corn,  but  cut  up  stalks 
and  ears  together,  thus  feeding  the  grain  with  the  fodder.  If  the  ear- 
less stalks  are  cut,  the  short  fodder  is  usually  moistened  and  mixed 
with  ground  grain,  bran,  ship  stuff,  and  a  little  oil  meal,  making  a 
mixture  that  is  readily  eaten  by  cows,  with  very  little  waste.  l>y  these 
methods  of  utilizing  the  corn  fodder,  many  dairy  farmers  are  proving 
the  correctness  of  experimental  results  published  by  the  agricultural 


10 

stations  in  several  States,  which  show  that  the  stalks  or  fodder  of  an 
acre  of  corn  contain  as  much  nutrition  as  the  grain  from  the  same  land. 
The  only  work  necessary  to  make  this  food  material  available  and  prof- 
itable is  to  put  it  into  such  mechanical  condition  that  cattle  will  con- 
sume it  without  waste.  With  modern  methods  and  appliances  this 
can  be  easily  done.  Uncut  corn  fodder  is  troublesome  to  handle  in  the 
barn,  and  if  fed  loosely  in  the  yard  most  of  it  is  wasted.  The  writer 
has  fed  corn  to  cows  during  the  past  winter  in  a  way  that  is  quite  sat- 
isfactory. Stalls  were  made,  each  for  two  cows,  but  with  a  simple, 
long  manger,  so  wide  and  deep  that  an  armful  of  uncut  corn  could  be 
laid  in  at  full  length.  Ears  were  not  removed  from  the  stalks,  thus 
feeding  to  the  cows  the  entire  corn  plant  (minus  the  root),  with  no 
labor  or  preparation,  and  saving  the  cost  of  husking,  shelling,  and 
grinding  the  grain  and  cutting  the  fodder.  The  stalks  are  not  eaten 
as  closely  as  when  run  through  a  fodder  cutter  or  shredder,  yet  when  a 
comparatively  small  stalked  variety  is  grown,  and  the  corn  cut  at  the 
proper  age,  the  amount  of  refuse  is  surprisingly  small.  Considerable 
unmasticated  and  undigested  corn  passes  through  the  cows,  but  with 
pigs  to  clean  up  after  them  this  need  cause  no  waste.  After  having 
fed  corn  in  the  different  ways  recommended,  this  method  generally  suits 
so  well  that  the  fodder  cutter  often  stands  idle  in  the  winter.  Other 
grain  has  been  fed  separately  to  balance  the  too  carbonaceous  corn, 
with  occasional  feeds  of  sorghum  fodder,  millet,  and  clover  hay.  The 
results  have  been  very  satisfactory  as  to  the  condition  of  the  cows,  their 
milk  flow,  and  the  cost  of  keeping  and  labor. 

If  properly  managed,  the  corn  fodder,  which  heretofore  in  the  corn- 
growing  States  of  the  West  has  been  largely  wasted,  can  be  converted 
into  cow  food  of  almost  incredible  value.  There  are  grown  yearly  in 
Missouri  over  0,000,000  acres  of  corn.  Of  this  less  than  half  is  cut  up 
for  fodder,  so  that  at  least  3,000,000  acres  of  corn  fodder  are  practically 
allowed  to  go  to  waste.  This  is  enough  to  winter,  on  a  liberal  allow- 
ance and  with  other  feed  in  x^roper  proportion,  1,000,000  cows,  which, 
if  fresh  in  the  autumn,  could  be  made  to  yield  a  profit  of  $10  a  head 
from  this  winter's  feeding,  making  a  total  return  of  $10,000,000, 

FEEDING  WHEAT   STRAW. 

Another  article  of  cow  food  produced  largely  in  Missouri  and  Kan- 
sas is  wheat  straw;  but  this  is  wasted  for  the  most  part  and  in  many 
cases  burned.  When  fed,  the  usual  custom  is  to  let  stock  run  to  the 
stack  of  straw  in  winter,  eating  what  they  want,  but  wasting  more. 
Probably  a  million  tons  of  wheat  straw  are  thus  wasted  annually  in 
Missouri.  Although  this  material  is  far  from  being  as  nutritious 
as  cornstalks,  it  furnishes  bulk  and  has  some  food  value;  if  properly 
balanced  with  bran,  oil  meal,  and  clover  hay,  this  straw  would  keep 
through  the  winter  at  least  500,000  head  of  cows. 

What  is  true    in  these    respects  of   Missouri  is   correspondingly 


11 

applicable  to  Kansas,  both  being  corn-growing  States  and  having  also  a 
largo  acreage  of  wheat. 

In  no  other  way  can  this  enormous  quantity  of  stock  food,  corn 
fodder,  and  wheat  straw,  now  wasted,  bo  utilized  to  so  good  advantage 
as  by  feeding  to  cows.  ISTo  other  class  of  stock  will  eat  it  so  readily  or 
make  so  good  returns  for  it,  if  given  proper  shelter,  daily  care,  and 
the  supplemental  grain  food  necessary  to  fully  utilize  these  coarse 
materials. 

WATER  SUrPLY. 

An  adequate  supply  of  good  water  is  a  requisite  for  success  in  dairy- 
ing, but  all  of  our  Western  dairymen  have  not  fully  recognized  this 
important  matter.  It  is  true  that  there  arc  natural  obstacles  to  pro- 
viding such  a  supply.  Excepting  the  Ozark  region  of  south  Missouri, 
flowing  springs  are  not  found  as  commonly  as  in  the  hill  countries  of 
the  Northeastern  States,  yet  the  farmers  of  Missouri  and  Kansas  have 
it  within  their  power  to  secure  an  adequate  supply  of  pure  water. 

Wells  are  easily  dug  or  bored,  and  at  depths  varying  from  30  to  75 
feet — usually  at  less  than  50  feet — an  abundance  of  pure  water  is  found. 
This  can  be  raised  to  the  surface  by  windmills  or  hand  pumps,  thus 
furnishing  water  for  the  stock  and  for  use  in  the  dairy.  Many  dairy- 
men have  arrangements  by  which  a  windmill  raises  the  water,  and  it 
flows  through  a  pipe  into  the  dairy  house,  filling  a  tank  in  which  the 
milk  is  set.  The  water  is  kept  fresh  and  the  overflow  runs  to  troughs 
in  the  stock  yards  and. barns  for  the  use  of  the  animals.  A  much 
larger  number  of  farmers,  however,  depend  on  surface  ponds  for  stock 
water  supply.  As  usually  made  and  cared  for,  these  are  quite  objec- 
tionable. It  should  be  explained  that  underlying  the  soil  of  most  of 
this  Western  prairie  country  there  is  a  clay  or  hardpan  which  is  quite 
impervious  to  water.  By  choosing  a  place  on  a  hillside,  removing  the 
surface  soil  and  clay  and  making  a  dam  on  the  lower  side,  a  basin  is 
formed  which  catches  water  from  the  shed  above.  Properly  located  so 
as  to  get  the  water  from  grass  land,  and  fenced  to  prevent  stock  from 
getting  into  it,  this  water  is  pure  and  good,  although  not  as  clean  as 
well  water.  In  winter  it  is  too  cold  for  cows,  and  in  summer  too  warm 
to  be  palatable.  These  two  objections  can  be  overcome  by  providing  a 
cistern  into  which  the  water  from  the  pond  is  conducted,  passing  it 
through  a  filter  of  sand  and  charcoal.  From  this  cistern  the  water  can 
be  pumped  to  supply  the  stock.  In  too  many  cases,  however,  the  shal- 
low pond,  tilled  with  surface  water  drawn  frequently  from  sources 
which  contaminate  the  supply,  and  in  which  the  stock  is  allowed  to 
stand,  is  the  only  provision  made  for  drinking  water  for  the  cowsj 
hogs  often  have  access  to  the  same  pool.  This  gets  very  warm  and  foul 
in  summer,  and  in  winter  the  cows  are  allowed  to  drink  once  a  day  or 
possibly  only  once  in  two  days  from  holes  cut  through  the  ice.  It  is 
needless  to  say  that  men  who  attempt  to  keep  dairy  cows  under  such 
conditions  are  not  advancing  their  own  interests  or  those  of  the  State. 


12 

CLASSIFICATION  OF  DAIRIES. 

Dairying  in  Missouri  may  be  classified  as  elsewhere :  Farm  butter 
dairies,  creameries,  clieese  factories,  milk  dairies  for  local  supply, 
others  which  furnish  milk  to  more  distant  markets,  and  some  dairy 
specialties. 

FARM   DAIRIES. 

There  is  little  that  distinguishes  the  farm- dairy  practice  of  Missouri 
from  that  of  other  States.  Good  butter  makers  are  by  no  means  the 
rule,  and  the  product  of  the  farms,  which  varies  greatly  in  quantity 


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and  quality,  is  generally  of  a  low  grade.  Local  markets  take  up  the  sup- 
ply at  very  low  prices,  and  much  of  the  butter  is  shipped  in  wretched 
condition  from  the  country  stores  and  Tillages  to  dealers  and  manip- 
ulators, who  "  renovate"  it  as  best  they  can  and  work  it  over  into 
passably  commercial  forms.  The  milk  from  which  this  variegated  farm 
product  is  made  is  originally  good  enough,  of  full  average  quality, 
but  the  producing  farmers  lose  half  its  value  from  ignorance  of  the 
art  of  home  dairying  or  failure  to  join  in  cooperative  effort  or  to  pat- 
ronize an  established  creamery.  By  far  the  greater  number  of  cow 
owners  follow  the  old  and  apparently  more  natural  practice  of  letting 


13 

their  animals  calve  in  the  spring.  As  a  consequence,  while  there  is  a 
great  flow  of  milk  for  a  short  period,  summer  heat  and  drought  tend  to 
rapidly  diminish  the  yield  and  shorten  the  milking  period  of  the  cows. 
July,  August,  and  September  are,  in  Missouri,  the  most  unsatisfactory 
part  of  the  year  for  milk  production  and  for  handling  milk.  Pastures 
are  short,  water  is  scarce,  flies  are  troublesome,  general  farm  work 
pressing,  and  prices  of  dairy  products  at  their  lowest  point.  Yet  nine- 
tenths  of  the  cows  in  the  State  are  milked  during  this  period,  and  most 
of  them  at  an  actual  loss,  besides  infinite  annoyance  to  their  owners. 
Few  of  the  farmers  seem  to  appreciate  the  very  great  advantages 
which  result  from  letting  the  cows  go  dry  in  July  and  having  them 
calve  during  the  autumn  months.  There  are  some,  however,  who  fol- 
low this  plan,  and  derive  the  full  benefit  of  the  natural  conditions  of 
this  section,  which  favor  winter  dairying.  It  is  evident  that  these 
cases  are  serving  as  object  lessons,  and  others  are  following  these  good 

examples. 

The  most  progressive  dairymen  of  the  State  expect  their  cows  to 
each  yield  25  pounds  of  milk  a  day  during  the  first  one  hundred  days, 
20  pounds  during  the  second  one  hundred  days,  and  15  pounds  during 
the  third,  making  a  total  of  G,000  pounds  in  three  hundred  days, 
leaving  sixty-five  days  for  recuperation.  With  proper  facilities  for 
raising  cream,  this  milk  worked  into  butter  makes  240  pounds.  A 
very  few  dairymen  make  their  cows  yield  an  average  of  7,500  pounds 
of  milk  a  year,  from  which  they  make  300  pounds  of  butter.  Much  the 
greater  number  of  cows  kept  for  dairy  purposes  in  the  State  yield  less 
than  4,000  pounds  of  milk  a  year,  and  from  this  the  butter  produced 
is  less  than  150  pounds. 

CREAMEIUES. 

Xext  to  the  individual  butter  makers,  patrons  of  creameries  and 
cheese  factories  comprise  the  most  numerous  class  of  dairymen  in  Mis- 
souri and  Kansas.  There  are  in  Missouri  about  100  creameries  in  oper- 
ation, 15  of  which  were  built  in  the  year  1895,  also  25  cheese  factories. 
(See  map,  page  12.)  Kansas  has  about  150  creameries  and  cheese  fac- 
tories. (See  map,  page  14.)  The  year  of  189G  was  a  fairly  prosperous 
one  and  but  few  factories  were  closed,  and  these  only  because  of  local 
causes — bad  management  or  lack  of  support  by  the  farmers. 

The  most  successful  factories  are  those  operated  by  the  owners. 
Some  are  on  the  cooperative  and  joint- stock  basis,  and  in  a  few  cases 
they  arc  managed  quite  satisfactorily.  Nearly  all  are  of  the  modern 
type  of  creameries,  using  separators  and  skimming  the  milk  as  brought 
to  the  factory,  although  there  are  a  few  gathered-cream  plants.  It 
is  probable  that  another  year  will  not  find  a  single  creamery  in  Mis- 
souri or  Kansas  operated  on  any  other  than  the  mechanical  plan  of 
separating  the  cream  by  centrifugal  force. 

Skimming  stations  are  established  at  points  where  considerable  milk 
can  be  had,  yet  not  enough  to  warrant  putting  in  a  complete  plant.    To 


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15 

these  the  milk  is  hauled  daily  for  separation  and  the  cream  is  seat  by 
wagon  or  rail  to  the  central  factory.  By  this  method  a  much  larger 
area  of  country  can  be  handled,  and  success  is  much  more  certain  than 
when  the  creamery  must  operate  on  a  limited  quantity  of  milk. 

The  development  of  the  hand  separator  is  changing  the  plan  of 
operating  creameries.  Instead  of  the  creamery  being  equipped  with 
power  separator  and  all  the  milk  brought  there  for  skimming,  sepa- 
rators operated  by  hand  or  light  power  are  being  placed  on  the  farms, 
the  milk  skimmed  there,  and  only  the  cream  delivered  to  the  central 
factory,  where  it  is  ripened  and  churned  into  butter.  This  is  a  sort  of 
combination  of  the  advantages  of  the  separator  and  of  cream  gather- 
ing and  an  improvement  upon  both.  By  this  plan  the  farmers  have 
the  skimmed  milk  to  feed  to  calves  and  pigs  while  yet  warm  and  fresh, 
and  the  cost  of  hauling  this  to  and  from  the  factory  is  saved. 

The  factory  in  Missouri  having  the  largest  output  of  butter  has  but 
one  separator,  of  the  "Jumbo"  pattern,  and  at  times  handles  14,000 
pounds  of  milk  a  day.  From  the  4,040,834  pounds  of  milk  received 
during  1895,  194,905  pounds  of  butter  were  made,  and  the  patrons  of 
the  factory  were  paid  $29,040  during  the  year,  on  the  fat-test  basis. 

The  largest  establishment  of  the  kind  in  Kansas  operates  six  fac- 
tories, three  of  which  have  larger  daily  receipts  of  milk  than  any  other 
in  the  State. 

Another,  organized  in  18S8,  has  now  13  factories  and  branches  in 
operation  in  Kansas.  This  company,  of  which  the  secretary  is  presi- 
dent of  the  Kansas  State  Dairy  Association,  is  the  originator  of  the 
skimming-station  idea  in  Kansas.  It  is  putting  in  a  number  of  these 
stations. 

One  of  the  great  difficulties  the  creameries  and  cheese  factories  have 
to  contend  with  is  an  insufficient  supply  of  milk  during  a  portion  of 
the  year,  usually  in  winter,  when  they  could  be  run  to  best  advantage 
if  the  milk  could  be  had.  Nearly  one-third  of  the  factories  have  to 
close  for  about  four  months.  The  advantages  in  winter  dairying,  to 
both  creamerymeu  and  dairymen,  are  so  marked,  however,  that,  as 
already  stated,  the  tendency  is  in  that  direction.  It  takes  time  to 
make  this  change  in  any  dairy,  even  after  the  farmer  has  become  con- 
vinced that  it  is  desirable,  the  only  quick  way  being  to  sell  off  the 
spring  cows  and-  replace  them  with  those  coming  fresh  in  the  fall.  This 
is  usually  hard  to  do,  from  the  fact  that  the  latter  class  are  scarce  and 
high  in  price. 

Some  of  the  factories  run  three  hundred  and  sixty-five  days  in  the 
year,  but  in  most  cases  the  plants  are  not  operated  on  Sundays,  the 
farmers  using  the  Sunday  milk  for  supplying  their  families  with  butter. 
^  Prices  paid  to  patrons  of  creameries  and  cheese  factories  under  dif- 
ferent systems  of  buying  milk  have  been  reported  as  follows: 

A  creamery  at  Fairfax,  Mo.,  making,  in  1895,  10,102  pounds  of  but- 
ter and  5,880   pounds  of  cheese,  paid  per    100  pounds  of  milk,   in 


16 

January,  80  cents;  February,  72  cents?  March,  64  cents;  April  to 
August,  inclusive,  60  cents;  September,  64  cents;  October  and  Novem- 
ber, 80  cents;  December,  74  cents. 

A  creamery  at  Bethany,  Mo.,  paid,  on  the  butter  fat  test:  May,  June, 
and  July,  7  cents  per  pound;  August  and  September,  8  cents;  Octo- 
ber, 11  cents;  November  and  December,  12  cents. 

A  creamery  at  Holden,  Mo.,  making  100,000  pounds  of  butter  in 
1895,  paid,  on  butter-fat  test:  May,  June,  and  July,  15  cents;  August, 
16  cents;  September,  17  cents;  October,  18  cents;  November,  19  cents; 
December,  20  cents — equivalent  to  an  average  of  64  cents  per  100 
pounds  of  milk;  and  one  at  Smithton,  Mo.,  paid  an  average  of  65  cents 
per  100  pounds  of  milk. 

At  Concordia,  Mo.,  a  creamery  paid  an  average  of  17£  cents  per 
pound  of  butter  fat,  and  a  cheese  factory  at  Appleton  City,  Mo.,  paid 
an  average  of  75  cents  per  100  pounds  of  milk. 

The  product  of  the  creameries  in  Missouri  is  usually  shipped  to  St. 
Louis,  Chicago,  and  New  York,  nearly  all  being  packed  in  60-pound 
tubs. 

The  leading  dairy  counties  of  Missouri  and  Kansas  are  easily  seen 
by  reference  to  the  inaps. 

CHEESE   FACTORIES. 

Cheese  factories  are  not  so  popular  in  Missouri  and  Kansas  as  cream- 
eries, yet  the  demand  for  good  cheese  is  better  than  that  for  butter. 
Most  of  the  cheese  made  is  sold  from  wagons  sent  out  by  the  factories 
and  making  regular  trips  through  the  surrounding  country.  When 
purchased  at  stores,  consumers  have  to  pay  from  12i  to  15  cents  a 
pound  for  cheese  which  costs  the  merchants  about  10  cents. 

From  the  prices  reported  as  being  paid  for  milk  by  both  cheese  facto- 
ries and  creameries,  cheese  making  seems  to  be  fully  as  profitable  as 
butter,  both  to  factories  and  patrons. 

The  skimmed  milk  from  the  creamery  is  regarded  as  more  valuable 
by  the  farmer,  for  feeding  to  calves  and  pigs,  than  is  the  whey  from 
cheese  making.  The  creameries  usually  sell  the  skimmed  milk  back 
to  the  farmers  at  1  cent  a  gallon  or  10  cents  per  hundred  pounds.  This 
is  variously  estimated  by  the  farmers  as  being  worth  from  10  to  25  cents 
per  hundredweight  as  food  for  growing  stock. 

The  average  quality  of  the  cheese  made  in  Missouri  and  Kansas  is 
not  as  good,  comparatively,  as  that  of  the  butter  from  the  creameries 
of  these  States. 

MILK   SUPPLY. 

As  is  the  case  in  most  of  the  States  west  of  the  Mississippi  River 
cities  and  populous  towns  in  Missouri  are  few  and  far  between.  With 
the  exception  of  St.  Louis,  Kansas  City,  St.  Joseph,  Hannibal,  Chilli- 
cothe,  Sedalia,  Jefferson  City,  Moberly,  and  Springfield,  the  towns  are 
of  a  size  and  character  which  permit  numerous  residents  to  keep  cows 


17 

for  supplying  their  families  with  milk  and  butter.  There  will  usually 
be  found,  however,  in  the  vicinity  of  every  county  seat  and  of  other 
towns  of  1,000  population  and  over,  one  or  more  dairymen  who  make  a 
business  of  supplying  from  wagon  the  local  demand  for  milk.  Such 
dairymen  keep  an  average  of  about  10  cows  hi  milk.  Probably  four- 
fifths  of  these  animals  arc  grade  Shorthorns  in  blood,  but  many  owners 
are  introducing  the  Jerseys  and  rapidly  grading  up  with  this  breed. 
About  3  per  cent  of  the  cows  now  are  nearly  pure  Jerseys.  The  IIol- 
stein  is  a  favorite  with  other  dairymen,  especially  for  milk  production. 
About  1  per  cent  of  the  cows  are  of  this  breed. 

The  methods  pursued  by  farmers  who  supply  milk  by  wagon  to 
near-by  customers  in  villages  and  towns  are  those  familiar  in  nearly 
all  parts  of  the  country.  The  milk  is  generally  served  by  dipping  from 
large  cans,  and  is  rarely  properly  cooled,  if  at  all,  before  leaving  the 
farms  where  it  is  produced.  The  producers  and  dealers  in  the  towns 
are  opposed  to  using  bottles.  They  claim  that  the  labor  of  filling  and 
cleaning  and  the  losses  from  breakage  are  too  great,  and  that  cus- 
tomers are  unwilling  to  pay  this  additional  cost. 

The  price  of  milk  delivered  to  large  consumers  or  small  dealers 
ranges  from  12  to  15  cents  per  gallon  in  summer  and  a  cent  or  two  more 
in  winter.  The  retail  price  per  quart  is  very  generally  5  cents  through- 
out the  year. 

Milk  dairymen  and  dealers  seem  loath  to  change  their  methods  of 
handling,  and  consumers  do  not  encourage  the  introduction  of  innova- 
tions by  paying  more  for  a  superior  quality  or  patronizing  dealers  who 
make  efforts  to  handle  only  pure  milk.  Very  few  aerators  are  in  use  in 
Missouri  and  Kansas.  Dependence  for  cooling  milk  is  mainly  an  open 
tank  of  cold  well  water,  into  which  the  cans  are  set  after  milking  at 
night. 

DAIRY   SPKCIALTIES. 

An  extensive  business  in  making  Swiss  cheese  is  being  developed 
at  California,  Mo.  There  are  five  factories  in  the  county,  one  of  which 
has  been  in  operation  twenty  years.  The  others  have  been  lately 
established.  The  annual  output  is  now  125,000  pounds.  Milk  is  deliv- 
ered twice  a  day,  for  which  70  cents  a  hundred  is  paid,  the  whey  being 
returned  to  the  patrons.  This  cheese  sells  at  11  and  12  cents  per  pound 
for  No.  1,  and  9  and  10  cents  for  No.  2.  It  is  shipped  principally  to 
Southern  markets.  Imitations  of  foreign  kinds  of  cheese  are  not  made 
in  Kansas  except  in  a  very  limited  way:  but  a  small  amount  of  Swiss 
cheese  is  made  at  Enterprise. 

There  ate  no  factories  for  condensing  milk  in  Missouri  or  Kansas. 
One  Missouri  company,  in  connection  with  its  other  business,  does 
something  in  this  line  at  places  in  Illinois. 

Pasteurized  milk  is  prepared  by  a  dairy  company  of  St.  Louis,  at 
Highland,  111.,  where  the  milk  is  produced.  The  bottled  milk  is  sent 
by  rail  to  St.  Louis  and  delivered  to  customers  at  10  cents  per  quart. 
17752— No,  18 2 


18 

This  company  makes  a  special  effort  to  secure  pure  and  healthy  milk. 
The  dairy  farms  from  which  its  supply  of  milk  comes  are  regularly 
inspected  as  to  the  sanitary  condition  of  the  entire  premises  and  the 
health  of  the  cows.  A  dairy  firm  at  Kansas  City  has  a  pasteurizing" 
apparatus  in  their  city  depot.  The  product  is  sold  in  bottles  at  0  cents 
a  quart,  being  only  1  cent  more  than  the  regular  retail  price  of  milk 
not  thus  treated. 

The  application  of  science  in  such  forms  as  the  Babcock  tester  and 
the  centrifugal  separator,  or  skimming  machine,  to  the  old-fashioned 
business  of  dairying  is  doing  much  to  revolutionize  ideas  and  methods. 
With  the  adoption  of  improved  apparatus  for  manipulating  the  prod- 
uct of  the  cows,  the  application  of  scientific  principles  in  breeding  and 
feeding  them  is  also  coming  into  practice. 

INSPECTION. 

The  dairying  of  this  section  has  not  made  much  demand  upon  veteri- 
nary science  for  assistance,  although  there  are  those  who  believe  that 
this  will  soon  become  necessary.  Unquestionably  there  are  numerous 
cases  of  tuberculosis  among  our  dairy  cattle.  Missouri  has  an  efficient 
veterinary  service  under  the  control  of  the  State  board  of  agriculture, 
but  thus  far  it  has  not  been  empowered  by  law  to  deal  with  tuber- 
culosis. The  State  board  of  health  and  the  board  of  agriculture 
have  had  under  consideration  how  to  best  bring  about  a  veterinary 
supervision  of  the  dairy  stock  of  Missouri.  The  consumers  of  dairy 
products  should  be  protected  against  the  possible  danger  of  contract- 
ing disease  from  milk,  butter,  or  cheese  containing  germs  of  different 
maladies.  Fighting  disease  on  this  line  is  a  work  which  must  be 
inaugurated  and  carried  forward  by  State  authority  solely,  probably 
for  many  years  to  come. 

DAIRY   SUBSTITUTES. 

There  is  now  in  Missouri  effective  legislation  against  making  and 
selling  imitations  of  butter,  but  none  controlling  the  manufacture 
and  sale  of  filled  cheese. 

Kansas  has  no  laws  controlling  the  sale  of  imitation  butter  or  filled 
cheese. 

The  last  general  assembly  of  Missouri  enacted  a  law  regarding  frauds 
in  dairy  goods  and  their  substitutes,  and  its  enforcement  was  placed 
with  the  State  board  of  agriculture,  $5,000  being  appropriated  to  meet 
the  expense  for  two  years. 

During  1S95,  the  first  year  the  law  was  on  the  statute  books,  only 
70  government  licenses  were  issued  in  the  State,  Avhile  the  year  before 
450  had  been  issued.  Of  these  70,  all  but  10  were  taken  out  in  St. 
Louis  and  Kansas  City.  A  number  of  prosecutions  were  made  by  the 
board  for  violations  of  the  law,  and  in  every  instance  where  the  cases 
came  to  trial  the  validity  of  the  law  was  sustained. 


19 

As  to  the  effect  of  this  law,  the  following  statements  are  made  by 
men  in  St.  Louis  who  are  well  qualified  to  give  opinions: 

Hofman  Bros.:  Since  its  enactment  .and  the  appointment  of  a  local  agent  for 
enforcement,  the  sale  of  puro  butter  has  materially  increased.  We  are  able  to  sell 
largo  quantities  cf  farm  dairy  butter  now,  while  prior  to  the  enactment  of  this  law 
it  was  almost  impossible  to  sell  anything  bat  fancy  creamery. 

W.  A.  Hudson:  Wc  aro  pleased  at  the  -wonderful  improvement  in  this  market  for 
butter  the  past  six  months.  One  year  ago  country  roll  -was  almost  unsold  at  5  to  8 
cents  per  pound,  and  the  same  goods  are  now  worth  from  10  to  10  cents  per  pound 
and  closely  sold  up.  The  law  has  been  a  great  boon,  chiefly  to  the  small  farmer,  but 
also  to  the  creamery.  To  show  the  necessity  for  this  encouragement,  this  house  alone 
has  sent  out  of  the  State  for  butter  as  much  as  $'305,000  in  one  year,  and  it  is  esti- 
mated that  this  city  sends  out  $2,000,000  annually  for  dairy  supplies.  We  really 
believe  the  effect  of  the  new  oleo  law  will  benefit  the  farmers  of  Missouri  the  first  year 
of  its  operation  over  $1,000,000,  and  this  benefit  will  increase  year  by  year  as  the 
blighted  industry  will  revive,  until  the  $2,000,000  sent  out  of  this  city  will  be  paid 
to  our  own  farmers. 

William  X.  Tivy:  The  law  has  been  of  great  benefit.  The  representations  made 
to  the  governor  and  the  senate  when  this  law  was  under  consideration  have  been 
verified  and  fulfilled.  The  production  of  pure  butter  has  increased  in  this  State  and 
found  sale  at  fair  prices.  *Tho  purchase  of  butter  from  Illinois,  Wisconsin,  Iowa, 
and  other  States,  and  the  sending  of  largo  sums  of  money  to  them,  must  diminish  and 
ultimately  cease. 

IIas3endeubel  Bros.:  The  benefit  and  effect  so  far  of  the  enforcement  of  the  oleo 
law  have  exceeded  our  expectations.  If  our  legislators  could  spend  an  hour  in  some 
grocery  store  in  the  tenement  district  and  see  how  these  poor  people  were  robbed  by 
selling  oleo  at  25  to  30  cents  a  pound  as  pure  butter,  they  would  not  doubt  the  just- 
ness of  this  law.  Yes;  the  benefits  and  effects  are  great.  Continue  to  protect  tho 
farmer  and  the  workingman. 

DAIRY  ORGANIZATIONS. 

The  Missouri  State  Dairymen's  Association  was  organized  in  the  fall 
of  1890  on  a  call  issued  by  Levi  Chubbuck,  then  secretary  of  the  Mis- 
souri State  board  of  agriculture.  The  meeting  for  organization  was 
held  at  Kansas  City.  The  first  annual  meeting  was  held  at  Jefferson 
City  January  15,  1S91.  The  organization  has  had  no  direct  help  from 
the  State  for  its  work.  It  was  through  the  personal  efforts  of  its  mem- 
bers that  the  passage  of  the  auti-oleo  law  was  secured  last  winter. 

The  Kansas  State  Dairy  Association,  J.  L.  Hoffman,  Newton,  Kans., 
secretary,  is  the  only  dairy  or  creamery  organization  in  that  State.  The 
State  Dairy  Association  worked  for  a  law  at  the  last  session  of  the  leg- 
islature and  almost  succeeded  in  getting  a  bill  passed  regulating  the 
sale  and  manufacture  of  oleomargarine  and  imitation  butter  products, 
but  the  effort  was  defeated  at  the  last  moment.  The  State  Dairy  Asso- 
ciation is  greatly  hampered  in  its  work  by  lack  of  funds.  All  the 
aggressive  campaigns  against  oleomargarine  have  been  made  with 
private  subscriptions  among  members  of  the  association. 


APPENDIX. 


CREAMERIES  AND  CHEESE  FACTORIES  IN  MISSOURI  AND  KANSAS. 

Creameries  in  Missouri — 1S96. 
NORTHEAST  SECTION. 


County. 

Name. 

Post-office. 

County. 

Name. 

Tost-office. 

Adair 

Do 

Audrain 

Do 

Do 

Callaway 

Lewis.. ". 

Do 

Do 

Lincoln 

Do 

Do 

Reuben  Davidson  . . 

John  Battel  son 

B.  I£.  Cau thorn, 

president. 
Martinsburc 

;. 

Fulton  Creamery. .. 

La  Grange 

Canton  Creamery  .. 

Monticello  Cream- 
ery. 

Moscow  Creamery 
Co. 

Si!ex  Creamery 

Wintield  Creamery 
Co. 

Brashear. 

Kirksvillc. 

Mexico. 

Maitinsburg. 

Vandalia. 

Fulton. 

Lagrange. 

Canton. 

Monticello.      , 

Moscow  Mills. 

Silex. 

Wintield. 

Lincoln Truxton  Creamery. 

Do 1 

Do !  El. sherry  Creamery. 

Pike '  Louisiana     Cream- 
ery. 
Do :  Fraukford    Cream- 
ery. 
Do ]  Pay nesyille  Cream- 
ery Co. 
Scotland Clover  Dale  Cream- 
ery Co. 
St.  Charles. .'  New  Era  Creamery 
j      Co.                       3 

Sullivan 

Do 1 

Truxton. 
Old  Monroe. 
Elsberry. 
Meadviile. 
Louisiana. 

Frankford. 

Paynesville. 

Memphis. 

New  Melle. 

Greencastle. 
Harris. 

NORTH  WEST  SECTION. 


Andrew  .. . 

.'  J.  J.  Batcman 

Empire  Brai- 

Dekalb 

L.  C.  Frey 

Amity. 

rie. 

Do 

Do     . 

L.  L.  Lou" 

Creamery. 

Do 

S.  P.  Davidson 

Cains  ville. 

Do 

Rca. 

Do 

Mound  City  Cream- 

Ridge way. 

Do 

.    Helena  Creamery... 

Helena. 

ery. 

Do 

Mr.    Rose    (Savan- 
nah). 

Blue  Springs. 
West  port. 

Do 

Wm.  Foteet 

Do 

. !  Crosby  Creamery. . . 

Crosby. 

Do 

L.C.Frev 

Hick  m  a  n 

Atchison  . . 

J  Bine  Hill  Creamery 

Fairfax. 

Mills. 

(E.  H.White). 

Lafayette. .. 

Corder      Creamery 

Corder. 

Buchanan.. 

. .    American     Cream- 

St. Joseph. 

Co. 

ery  Co. 

Do 

Concordia     Cream- 

Concordia. 

Do 

.;  St.  Joseph   Cream- 

Do. 

ery  Co. 

ery  Co. 

Do 

Alma  Creamery  Co. 

Alma. 

Do 

. '.  Star  Creamery  Co  . . 

Do. 

Do 

Mnyview  Creamery 

Mavview. 

.  1  Elm  Hill  Creamery 

Grace. 

Co. 

Co. 

Livingston  . 

Adams  ..t  Son 

Chillicothe. 

Do 

Hale. 

Do 



Do 

.    XorborneCreamery. 

Platte -- --. 

Platte  ','ity. 
Woodruff. 

Clav 

Do 

Woodruft'Creamery. 

Dekalb  .... 

.    S.  W.Cook  ,t  Son... 

Maysville. 

SOUTHWEST  SECTION. 


Bates 

Do 

Cass 

Do 

Do 

Hume  Creamery  Co. 

Rockville ' 

G  a  rd  e  n  C  i  ty  C  re  a  m  - 
cry. 

East  Lynno  Cream- 
ery. 

Ozark  Creamery 

Lockwood    Cream- 
ery Co. 
Meinert  Creamery 
Co. 

Hume. 
Rockville. 
Garden  City. 

East  Lynnc. 

Belton. 

Ozark. 
Lockwood. 

Meinert. 

Henry 

Johnson 

Do 

Do 

Do 

Montrose  Creamery 
Co. 

J.  C.  Bail  (2  cream- 
cries). 

Centerview  Cream- 
ery. 

Walters.  Dillo.... 

Montrose. 

Warrens- 

burg. 
Centerview. 

Holden. 

Dade 

Do 

Lawrence... 

Freistatt  Creamery. 

Freistatt. 

20 


21 


Creameries  in  Missouri — 1S9G — Continued. 
SOUTHEAST  SECTION. 


Comity. 

Name. 

Post-offico. 

County. 

Name. 

Post-office. 

Capo   Girar- 
deau. 
Do 

Win.  B.  Schacfer  . . . 

Jackson. 

Perry 

Brewer    Creamery 

Brewer. 

Applcton  Creamery 

Apple  ton. 

Do 

Plant  and  creamery. 

IVirv  villc. 

Do 

Pocahontas. 

Do 

Altenburg  Cream- 

Altenburg. 

Do 

Friedheim 

Friedbeini. 

erv. 

Do 

Gordon  villc 

Gordonvillc. 

Do 

Longtown     Cream- 

Longtown. 

Do 

Capo    Girar- 
deau. 

ery. 
Bonne  Terre  Cream- 

St.  Francois 

Bonnoterrc. 

A' ilia  Ridge. 

Do 1 

Washington. 

St.    Gene- 

St.   Gene- 

Jefferson  

1  I  illsboro  Creamery 

Hillsboro. 

vieve. 

Creamery. 

vieve. 

Do 

•farvis  Creamery  .. . 

Jarvis. 

Do 

Bloomsdale  Cr<  ain- 

Bloomsdale. 

Do 

Jefferson   County 

Hillsboro. 

erv. 

Creamery. 

Scott  

New  Hamburg 

New    Ham- 

Do  

See  kinan  Creamery . 

Scekman. 

Creamery. 

burg. 

Do 

Chas.J.  Hognn 

Hematite. 

Stoddard  ... 

Bloom  field    Cream- 

Bloom tield. 

Do 

Emanuel  Hoffman. . 

Yineland. 

erv. 

Do 

II  e  r  c  u  lane  u  m 

11  o  r  c  u  1  a  -  ; 

Wa  suing- 

Thos.  A.  Welch  .... 

Barvties. 

Creamery. 

neum. 

ton. 

Perry 

Creamerv  Co 

Frohna. 

CENTRAL  SECTION. 


Benton 

Boone  . 


Do... 
Chariton 

Cooper  .. 


New  Creamery  Co. . 
Cen  tralia  Creamery 

Co. 
Columbia  Creamery 
Wien  Creamery  Oo. 
Lone  Elm  Creamery 


Cole  Camp. 
Centralia. 

Columbia. 
Wein. 
Lone  Elm. 


Pettis  .... 

Do.... 

Saline 


Smithton  Creamery     Smithton. 

Co. 
Georgetown  Cream-  \  Georgetown. 

ery  Co. 
Swe'et     Springs  i  Sweet  Springs 

Creamerv  Co. 


Cheese  factories  in  Missouri. 
NORTHEAST  SECTION. 


County. 

Name. 

Post-office. 

County. 

Name. 

Post-office. 

Knox 

Montgomery. 

Jos.  Taylor 

H.  C.  Le welling 

Newark. 
High  Hill. 

Sullivan 

Do 

M.S.  Parry....*... 

Green  City. 
Milan. 

NORTHWEST  SECTION. 


Andrew :  Lewis  Sargent j  Bolckow. 

Caldwell Kerr. 

Ilo ' |  Cowgill. 

Do ! (McDaniel)  ..!  Kidder. 

Do i  rrairieGemCheeso     Cameron. 

Factory. 

Do McCrao    Bros.  Do. 

Cheese  Factory. 
Clinton Moore  &  Moulton . .  i  Do. 


Clint. 


Turnev. 


.    Turnev     Chct 
Factory. 

Daviess '. Winston. 

Gentry Berlin   Creamery  i  Berlin. 

i      Go.  j 

Do :  King  CitvDairvCo.!  KingCitv. 

Holt !  J.  M.  Clark. . . .' I   Mound  City. 

Nodaway...    Cole  &  Smith Barnard. 


SOUTHWEST  SECTION. 


Bates '  Prairio    City    Fac- 
tory. 

Greene '  Republic   Cheese 

I       Factory. 


Prairio  City. 
Republic,. 


St.  Clair 
Do... 


2  Applcton   Citv  I  Apple  to 

cheese  factories!  ;       Citv. 

Tabt-rvillo  Cheese  Taberville. 
Factory. 


CENTRAL  SUCTION. 


Moniteau 

C.  Haldiman  &  Co. 

(Swiss). 

1 

!  Jam 

est  own. 

P 

.-ttis  .... 

.     K.  N.  .v  W.D.  Nor- 
ton. 

Si  i] 

ilia. 

Do 

C.  Haldiman  X-  Co. 
(4 Swiss ch.  facs). 

Call 

ornia. 

Do.... 
Do.... 

.     M.S.  Elliott 

.     C.  1*.  Sheperd 

Do. 
Do. 

22 


Dairy  companies  in  Missouri. 


County. 

Name. 

Post-office. 

County. 

Name. 

rostoflico. 

Jackson  

Do 

Do 

Do 

St.  Louis  City 

Midland  Dairy  Co..    Kansas  City. 
Kansas     Creamery  [          Do. 

and  Supply  Co. 
Dickey  Dairy  Co...           Do. 

Mo.  Dairy  Ass'n Do. 

St.  Louis  Dairy  Co. .    St.  Louis. 

St.LouisCity 
Do 

Do 

Union  Dairy  Co 

Bonne  Terre  Dairy 

Co.                       * 
Graftemann    Dairy 

Co. 

St.  Louis. 
Do. 

Do. 

Leading  farm  butler  dairies  in  Missouri. 


County. 


Adair 

Atchison  .. 

Callaway  . . 
Henry 

Do 

Do 

Do 

Do 

LaFayctte . 
Livingston 

Do 

Do 

Do 

Marion 


Name. 


Tost-offico. 


John  Patterson  .. 

Dan  Dragoo 

J.  L.  Erwin 

Goodrich  Bros 

II.  T.  Burris 

Thos.  Day 

Armstrong  Bros.. 
Josepii  Elliott.... 

T.  C.  Sawyer 

Mart  Brooks 

J.  Strong 

C,  K.  Moser 

J.  W.  McCuno... 
Col.  W  II.  Hatch  . 


Kirksville. 

Langdon. 

Sterdman. 

Calhoun. 

Clinton. 

Lewis  Sta. 

Clinton. 

Windsor. 

Lexington. 

Cavendish. 

Do. 
Chillicothe. 
Avalon. 
Hannibal. 


County. 


Marion 

Montgomery 
Nodaway  . . . 
Lett  is 

Do 

Do 

Do 

Do 

Do 

Schuyler 

St.  Charles.. 

Do 

Webster 


Name. 


B.C.  Settles 

A.  W.  Hathaway... 

J.  W.  Harman 

W.H.H.McVey  ... 

G.  B.  Lamm 

S.  E.  Landis 

H.Green 

N.  K.  Loiter 

A.  Dow  &  Sons 

"Wood  0'  Brien 

Leo  Hayden 

A.  Woo'dhull 

A.  S.  Monett 


Post-office. 


Palmyra. 
High  Hill. 

Barnard. 
Sedalia. 

Do. 

Do. 

Do. 

Do. 
Georgetown. 
Lancaster. 
St.  Paul. 
Foristell. 
Marshlield. 


Creameries  in  Kansas — 1S9G. 


County. 

Name. 

Tost  office. 

County. 

Name. 

Post-office. 

Greeley. 
Garnet. 

A.  G.  Eyth 

Do 

J.N.Morris 

Do 

A.  D.  Blanchard 

Herington. 

J.  L.  Fuller 

Do 

Hope  Creamery  Co. 
Belle     Springs 

Hope. 

Dillon. 

Oo 

S.  A.  Kepncr 

Effingham. 

Do 

Barton 

Heizer  Creamery  Co 

Heizer. 

Creamery  Co. 

Do 

Logan      Township 

Clatlin. 

Do 

do..... 

Belle  Springs. 
Holland. 

Do 

do 

Do 

Ell? n wood  Creamery 

Elinwood. 

Do 

A.  G.Evth 

Solomon. 

and  Mfg.  Co. 

Do 

do 

Enterprise. 
Abilene. 

Do 

W.  G.  Merrill  &  Co. 

Croat  Bend. 

Do 

Belle    Springs 

Bourbon 

Pultun  ( IreameryCo 

Fulton. 

Creamery  Co. 

Butler 

Lewelling  &  Co 

Augusta. 

Douglas.... 

Douglas    County 

Lawrence. 

Do 

D.N.  Lambert 

Elbing. 

Creamery  Co. 

Do 

Towanda  Creamery 
Co. 

Towanda. 

Do 

Eudora    Creamery 
Co. 

Eudora. 

Do 

Sunflower    State 
Creamery  Co. 

El  Dorado. 

Do 

Lone  Star  Creamery 
Co. 

Bond. 

Do 

C.C.Miller 

Leon. 

Do 

Big  Springs  Cream- 

Big Springs. 

Do 

Hesston  Creamery. . 

Whitewater. 

ery  Co. 

Cherokee 

Clay 

E  B  Davis  

Do 

Clay  Center  Cream- 

Clay Center. 

Ellsworth  .. 

Crofoot  Creamery.. 

"Wilson. 

ery  Co. 

Franklin  . .. 

"\\  ellsvillo    Cream- 

Wellsvillo. 

Do 

Morganville  Cream- 

Morganville. 

ery  Co. 

ery  Co. 

Do 

Richmond    Cream- 

Richmond. 

Do 

Chapman  Valley 

Oak  Hill. 

cry  Co. 

Cre  a  me  r  v  and 

Geary   (or 

Oakwood  Creamery 

Junction 

M  fg.  Co. 

Davis). 

Co. 

City. 

Do 

Belle     Springs 

Longford. 

Do 

B.  F.  Small. 

Welcome. 

Creamery  Co. 

Gove 

K.  H.  Goodsell 

Quinter. 

Cloud 

C.  F.  Armstrong 

Clyde. 

Harper 

Hesston   Creamery 

Harper. 

Coffey 

Waverly  Creamery. 

"\\  averly. 

Co. 

Cowley 

J. P.  Baden 

"Winfield. 

Burrton   Creamery 

Burrton. 

Crawford  .... 

I).  II.  Young 

Girai'd. 

Co. 

Do 

Boulah     Creamery 

Beulah. 

Do 

Hesston  Creamery 

Co. 
do 

Hesston. 

Dickinson  .. . 

Belle     Springs 

Talmage. 

Do 

Halstead. 

Do 

do 

Do 

Manchester  Cream- 
ery ( 'o. 

Manchester. 

Do 

■ 

Sedgwick  Butter 

and  ( 'hcese  Co. 

Sedgwick. 

Do 

Geo.  W.  ITanna  .... 

Industry. 

Do 

Trousdale    Cream- 

Trousdale. 

Do 

Oakwood  Creamery 

Moonlight. 

ery  Co. 

Co. 

Do 

Walton    Creamery 

Walton. 

Do 

Chapman  Creamery 

Chapman. 

Co. 

Co. 

Jackson  .... 

B.  F  Fisher 

Soldier. 

23 


Creameries  in  Kansas — 180G — Continued. 


County. 

Name. 

Post-office. 

County. 

Name. 

Post-office. 

Jackson 

G.  R.  Bowser 

Circlevillo. 

Morris 

Gustavo     Dicckel- 

White  City. 

Do 

.l.C.  Knox:  &  Son.  .. 

Hoyt. 

man. 

1). 

ji.n.Dutt 

Birmingham. 

Do 

A\  ilsey    Creamery 

Wilsey. 

Do 

llnlton     Creamerv 

lloltou. 

Co. 

Co 

Ness 

Ness  City. 

Do 

W.  15.  Fees  &  Co... 

Whiting. 

erv   Co. 

Jefferson  .... 

"Winchester  Cream- 
erv Co. 

Winchester. 

Usago 

Carbondalc  Cream- 
erv  Co. 

Carbondale. 

Do 

Meriden  Creamery 

Meriden. 

Do 

Lyndon    Creamery 

Lyndon. 

Do 

J.  C.  F.vans  &  Son.. 

Valley  Falls. 

Do 

Overbrook    Cream- 

Overbrook. 

Jewell 

Burr  Oak 

Burr  Oak. 

ery   Co. 

Do 

( roodwin  I'.ros 

Mankato. 

Ottawa 

T.  X.  Croveling 

Bennington. 

Do 

Formoso. 

Do 

MinneapolisButter 

Minneapolis. 

Johnson  

Morse  ( dreamery  Co 

Morso. 

and  Cheese  Co. 

Do 

Spring  Hill  Cream- 
ery i  'o. 

Soring  Hill. 

Barker     &     Upde- 
graph. 

Hutchinson. 

Do 

Kdperton  Creamery 
Co. 

Edgerton. 

Do 

Salt  (.'reek  Cream- 
ery Co. 

Partridge. 

Do 

Gardner  Creamery 

Gardner. 

Do 

D.  N.  Gish  &  Bro.. 

Hutchinson. 

Co. 

Do 

Hesston  Creamerv 

Butler. 

Kingman  . . . . 

D.  X.  Gish  &  Hro  .. 

Kingman. 

Co. 

Lea\enw<  rtli. 

liasehor  Creamery 

liasehor. 

Do 

D.  N.  Gish  &  Bro.. 

Nickerson. 

Co. 

Do 

Ha  ven  C  r  e  a  m  c  r  y 

Haven. 

Do 

Crescent    Hill 

Reno. 

Co. 

Creamerv. 

Do 

Arlington    Cream- 

Arlington. 

Do...:... 

G.  W.Wilkerson... 

Tonganoxie. 

erv    Co. 

Lincoln 

<  i olden  Belt  Cream- 

Beverly. 

Republic  . .. 

Belleville  Creamer v 

Belleville 

cry  Co. 

Rice 

Steiling   Creamery. 

Sterling. 

Linn 

Eastern    Kansas 

Blue  Mound. 

Riley 

A.  L.  Goble  &,  Co.. 

Rilev. 

Creamerv  Co. 

Do 

P.  L.  F-rpalding 

Lconardville. 

Lvon 

I'.  S.Miller 

Neosho    Rap- 

Do  

Hanna  Produce  Co. 

T.asita. 

ids. 

Rush 

McCracken  Cream- 

McCracken. 

Do 

Emporia  Creamery 

Emporia. 

cry   Co. 

Co. 

Russell 

L.  Bankar  <fc  ( !o. . . . 

Russell. 

Marion 

ter. 

Saline 

Be  1  lo    Springs 
Creamerv  Co. 

Gypsum  City. 

Do 

Hillsboro  Creamery 

Hillsboro. 

Do 

T.  M.  Kent,  M'g'r.. 

Brook  ville. 

Co. 

Shawnee. . .. 

.J.  A.  Morrow 

Richland. 

Do 

Funk  &  Co 

Durham. 

Sedgwick. .. 

C.  A.  Welsh 

Maize. 

Do 

A.  L.  Bcltz 

Do 

Wichita. 

Lincolnvillc  Cream- 
erv (.'o. 

Lincolnvillc. 

Sumner 

Wellington  '.'ream- 
cry. 

■Wellington. 

Marion 

Hesston  Creamery 

Peabody. 

Wabaunsee. 

F.  &  H.  Stucve 

Alma. 

Co. 

Washington 

Haskell  i:  liosworth 

Hanover. 

Marshall  .... 

Walker  Bros 

Marvsville. 

Do 

Palmer. 

Mcl'hersou . . 

Brandt  &  Essley  ... 

Canton. 

Do 

11.  Lindeman 

Linn. 

Do 

Brandt  &  Essley  .. . 

Moundridge. 

Wilson 

M  c  a  d  o  w  b  r  o  o  k 

Fredonia. 

Mitchell    ... 

Jensen  Bros 

Beloit. 

Creamerv. 

Cheese  factories  in  Kansas. 


County. 

Name. 

Pcst-office. 

Dickinson  . .. 

Khinehart  Cheese 

Co. 
Spearvillc  Cheese 

Factory. 
Cimarron  Cheese 

Factory. 
Nortonvillc  Cheese 

Mfg.  Co. 

Rhinehart. 

Spearvillc. 
Cimarron. 
Nortonville. 

Gray    (or 

Foote). 
Jefferson  

Count  v. 


Shawnee. 

Do... 

Do... 

Do... 
Wabuuns 


Name 


Fost-offieo. 


T.  A.  Morrow Richland. 

!   H.  X.  Bonil Topcka. 

Wm.  A.  Holes Valencia. 

•   Wm.  Granville '  Dover. 

'  T.  A.  Butledpe K< 


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